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I have been considering my first ampttet at homemade ravioli and found your page! These look amazingly delishish! I was wondering if you have ever froze extras and how the turned out when reheated? Im planning on making cheese and also a spinach and veal mix.

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When a hill is cut by machinery, it often eosxpes layers of past history. That is what this blog will do for the rest of us. It will show layer upon layer of ideal fashion sense from previous generations. Thank, Ari, for coming up with this concept for your blog. I'll be sure to follow your findings.

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When a hill is cut by machinery, it often eosxpes layers of past history. That is what this blog will do for the rest of us. It will show layer upon layer of ideal fashion sense from previous generations. Thank, Ari, for coming up with this concept for your blog. I'll be sure to follow your findings.

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| Dec 13, 2013

I have been considering my first attepmt at homemade ravioli and found your page! These look amazingly delishish! I was wondering if you have ever froze extras and how the turned out when reheated? Im planning on making cheese and also a spinach and veal mix.

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Amber, We have had no problem fenzeirg them. Just freeze them flat for about an hour then transfer to ziploc bags. That way they will not stick together.

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I have been considering my first atmeptt at homemade ravioli and found your page! These look amazingly delishish! I was wondering if you have ever froze extras and how the turned out when reheated? Im planning on making cheese and also a spinach and veal mix.

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Oh I love it too Ari!Having had inlaws who were 1st geeioatnrn Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan

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Oh I love it too Ari!Having had inlaws who were 1st gietraenon Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan

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| Aug 25, 2013

Oh I love it too Ari!Having had inlaws who were 1st geiotarnen Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan

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| Jul 29, 2013

Oh I love it too Ari!Having had inlaws who were 1st geerantion Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan

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| Apr 28, 2013

I'm amazed at my non-Italian freidns who feast on lasagna, ravioli and other heavy Italian dishes often, these are foods my family in the States and Italy eat only during a holiday (other than potato gnocchi or polenta (or risotto) which in the north are alternatives to pasta and always eaten in much smaller quantities than in the States). Portions are much smaller in Italy hence not presenting a weight problem. I've found that the daily Italian table is very Spartan, the usual presentation being a light soup (three or four pieces of pasta included), a light salad, a lightly sauced pasta (small quantity), roasted chicken or pan-fried minute steaks served with lemon slices, bread, wine In Sicily fish many times takes the place of poultry, pork, lamb or beef. Let's not forget though that during the holidays multi course meals will go on for three or more hours and a little bit of over eating is appreciated. Some of the best food in Italy is to be found not in the big cities but in very small towns or villages where small eateries must present tastes like home cooking and DO, if not the establishments would close down. In a small town's restaurant one is eating Mamma's food, not a chef's. Also in the small towns one experiences the true local cucina at reasonable prices along with a chance to socialize with wonderful people. Hint: Sometimes in villages there is no sign announcing the presence of a restaurant, in that the establishment is meant for locals there's no need to put up a sign being all know where to find it, many times restaurants are in a room off the local bar. Remember that a bar in Italy isn't as the American ones, they should be called pubs being they cater to families . Now if someone would answer me as to how Sicilian women who are mostly ever-so-thin can eat on a daily bases those huge Sicilian pastries for breakfast without weight problems? Thank you Letizia for the article! P.S. I've found that my younger cousins in the north of Italy will sometimes use packaged convenience foods but yet are still experts in the traditional kitchen and as good at the stove as their mothers and grandmothers.